DEAN CURTIS FOR LIVING WELL MAGAZINE The Meat Shop in Mountain Home, Arkansas.


BEEF


In this area, steak is a summer favorite, said Marsha Burk, whose family owns Twin Lakes Smokehouse & Meat Market.


But don’t throw a cold steak on the grill, remove it from the refrigerator and let it rest at room temperature for 30-60 minutes to promote even cooking, said Kristin Coleman.


How long you grill a steak depends on thickness and your own preference, but one thing is for sure, you want high heat to give it a nice sear, said Justin.


And a thicker steak is better than a thin one, he said.


Ribeyes are known for their marbling which keeps it moist and has excellent flavor. Because ribeye have a higher fat content, they can flare up so watch them on the grill.


Filet mignon is the most sought after and expensive cut of steak.


“You have a 2,000 pound animal and you will get only 10 pounds of filet that is going to make filet mignon. It’s the most tender. It’s the only steak you can cut with a fork, soft and flavorful, it’s very lean, almost buttery. A lot of people go for it for health reasons. Older customers like it because it’s easier to chew and it’s healthier,” Justin said.


A local favorite is the chuck eye which is a steak cut from the chuck eye roast — it is sometimes called poor man’s ribeye.


“The chuck eye is one of the most popular because it’s economically priced. We call them a ribeye knock off. They are fabulous. The chuck eyes are 8 ounces. People like them because they are $6.99 a


pound,” Justin said, about half the price of ribeye.


The Colemans sell choice black angus from Kansas City.


When it comes to seasoning, a steak should stand on its own and be seasoned with salt and pepper, said Burk.


If you do want a steak seasoning, the Coleman’s sell a mix from Townsend, an Arkansas company.


Flip a steak with tongs, never pierce the meat with a fork because the juices will escape, said Burk.


When it’s done, allow the steak to rest a few minutes before you slice into it.


The rib eye is a favorite cut. The filet mignon is a choice cut. If you’re hungry for a great burger,


buy ground chuck, they echoed. Both shops grind their own meat and the Coleman’s supply The Back Forty, a popular burger joint in Mountain Home.


“Ground beef is too fatty and causes a lot of flare ups. Ground round is too lean and it can be dry. Ground chuck is moist,” said Burk, who recommends a grilling temperature of about 350 for burgers.


Flip the burgers only once and never press down on the meat while cooking, said Burk.


Like a steak, a burger needs a nice sear so sear it over high heat and then either turn down the heat or move the burgers to the top rack so they don’t dry out, suggested Justin.


Living Well i July/August 2017 9


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